Name: asian broth bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: 4 baby Shanghai bok choy; 4 oz snow peas ((125g)); 4 cups chicken broth; 1/4 cup white miso paste; 2- inch piece ginger, peeled & cut into quarters ( (5cm)); 1 tablespoon butter; 12 oz Chinese sausage, cut into 1/2-inch (1.25cm) slices ((340g)); 4 oz fresh wood ear mushrooms (or dried & rehydrated (125g)); 8 oz small brown mushrooms, halved ((250g)); 1 teaspoon freshly ground pepper; 1 tablespoon hoisin sauce; 4 green onions, trimmed of root & tips of the green part then cut into 1-inch lengths ( (2.5cm)); toasted sesame seeds for garnish (optional)

Warming & comforting, these Asian broth bowls are loaded with quick-cooking veggies – mushrooms, Asian greens & snow peas; nourishing bone broth & Chinese sausage. Not only nutritious, they’re also easy & relatively quick to make, ensuring they’re perfect for a quick weeknight meal or when you’re craving some soothing nourishment.

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I added Chinese sausage to these broth bowls because I love its flavor & the ease of adding it to any recipe – it comes already cooked so it’s really just a matter of reheating & serving. Use whatever meat you want – I’ve made this using ground pork & ground beef. If you can find that delicious red colored roast pork at the Asian markets, that would be perfect. Even leftover roast meats. Or enjoy it meat-free. Baby corn & water chestnuts are good additions if you’re opting for vegetarian bowls. Just don’t try adding too many ingredients.

Baby Shanghai bok choy (pictured above) is fast cooking & require very little prep, just a quick trim of the ends. Bok choy can also be cut into sections & added to stir-fries. For this recipe I’ve kept the length intact & halved them down the center more for aesthetics than practicality. Use any leafy Asian green that takes your fancy – all of the Asian greens are loaded with nutrients & require minimal prep or fuss.

A quick catch-up on my absence: After a very busy September then a trip to England in October to visit one half of my family then my birthday following that, I’m getting back into the swing of things. I have about six months worth of things I want to achieve in two months with all the holiday malarkey throw into the mix. Head down, bum up & focus. And some hocus pocus. What about you my friend? Do you have any goals you still want to put a dent in before 2019 is done & dusted? There’s still time. Look lively.

Whip this up for dinner & spend the rest of the night revisting your 2019 goals. Maybe they need a little adjusting. A smattering of reality. But with two months left in this year (holy SHIT that’s a thought), you still have time to cross some of those goals & new year resolutions off your list.

Most of the time, I make my own broth but in a pinch, store-bought broth is okay but really, it doesn’t have the flavor of homemade broth. I keep the carcass from a chicken when I roast it or the bones from chicken thighs when I cook them. Or drumsticks make decent broth. I have a recipe for an easy broth made in the slow cooker. Grab it here. And if you’re like me & you’re embracing this cooler weather then a bowl of Coconut Chicken Soup might be just the ticket for you. Chat to you soon, Lovoni xo

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asian broth bowls

Broth bowls are warming & comforting. They’re also quick & easy to prepare. I’ve used Chinese sausage in this recipe. These come in a cryovac bag in the fridge section of Asian grocery stores. I also make this recipe using ground pork or beef. I stir-fry the ground meet first until it’s brown, then I add the rest of the ingredients according to the recipe. You could also use small chunks of chicken or even pork belly.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: Asian

Servings:

Author: Lovoni Walker

Ingredients

4 baby Shanghai bok choy
4 oz snow peas (125g)
4 cups chicken broth
1/4 cup white miso paste
2- inch piece ginger, peeled & cut into quarters (5cm)
1 tablespoon butter
12 oz Chinese sausage, cut into 1/2-inch (1.25cm) slices (340g)
4 oz fresh wood ear mushrooms or dried & rehydrated (125g)
8 oz small brown mushrooms, halved (250g)
1 teaspoon freshly ground pepper
1 tablespoon hoisin sauce
4 green onions, trimmed of root & tips of the green part then cut into 1-inch lengths (2.5cm)
toasted sesame seeds for garnish optional

Remove & discard just a sliver from the stem ends of the bok choy – you want to keep the stems together. Cut each bok choy in half lengthways or quarters if they’re a little on the larger side; set aside.
Using a small knife, cut the little stem from each snow pea, removing the string from one side; set aside.
In a medium-sized saucepan, whisk together the broth & paste over high heat. Add the ginger. Bring to a boil then reduce the heat to a simmer; keep covered.
Meanwhile, heat a large wok over medium-high heat. Add the sausage & stir-fry for 2 minutes or until it’s starting to brown & get hot. Add the butter, mushrooms & pepper. Stir-fry for 2 minutes or until mushrooms are starting to soften.
Add the hoisin sauce & green onion & stir-fry for 1 minute or until onion is bright green; turn off the heat.
Add bok choy & snow peas to the broth mixture. Cook, covered, for 2 minutes or until bright green & veggies are tender-crisp.
Spoon the mushroom mixture into warmed bowl. Add bok choy & snow peas; ladle the broth into the bowls. Sprinkle with sesame seeds if you desire. Serves 3 to 4.